Time: 20 Minutes
1 English Cucumber (seedless)
6-8 slices of Smoked Salmon or Lox
6-8 tbsp cream cheese at room temperature
Cut the ends of the cucumber, then cut crosswise again into 1 1/2″ pieces as it will make it easier to peel the skin off in one piece. Using a sharp knife carefully peel the cucumber skin off, in a circular motion so that it remains in one piece, almost like a thin piece of paper. Depending on the length of your cucumber, you should have about four 1 1/2″ strips. Spread a generous amount of cream cheese on each strip. Take each salmon slice and fold in half lengthwise and lay a slice over each cucumber, pressing down so that it sticks. (A little messy). Using both hands firmly roll up the cucumber, folding in any excess cream cheese and salmon. Take each roll and holding firmly, cut them into 2-3 slices (you should wet and clean your knife in between slicing). Secure each one with a toothpick and repeat with the rest. Garnish with one caperberry on each slice.
*Caperberries are similar to capers however they are larger and come with a stem.